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Orange, clementine, lemon, grapefruit... Many citrus fruits awaken our taste buds with their flesh, pulp or zest. The citron, fruit of the citron tree, is a little less common than the citrus fruits mentioned above. This Mediterranean species is a sacred fruit for the Jews, who celebrate the citron during Sukkot, the festival of the huts.
The rind is eaten: it is irregular in appearance, very thick and rather hard, while the pulp of the fruit - if there is any - is green and acid! There are often many seeds in the pulp. Confectioners love citron because its delicate flavours make delicious candied fruit, which can then be easily incorporated into gourmet recipes. How to recognise the citron? On the stalls, it could be mistaken for a large dented lemon, as it can weigh up to two or even three kilos! Picked at the end of September, the citron is only available from the market for a short period of time, until about November.
To make up for this short season and the difficulty of working with citron, turn to the natural citron aroma: the elegant and tangy taste of the fruit is concentrated in our bottle. With just one or more drops, you can add a touch of spice to jams, confectionery, shortbread and other cakes! The natural citron flavouring will also be ideal for enhancing your citrus sauces, with shellfish or fish for example. Finally, you can use it on sunny days to brighten up your ice cream and sorbet recipes!
Natural Flavouring of vegetable origin obtained by extraction, concentration, distillation, roasting or fermentation in accordance with European legislation.
Designed with respect for men and the environment, the products of Neroliane restore the authentic Flavours for a modern kitchen.